Beef stew with beans, carrots, and celery root is a delicious dish that is perfect for a hearty lunch or dinner. Thanks to the long stewing, the beef becomes soft and juicy, while the vegetables retain their shape. This mouth-watering second dish can become a frequent guest on the table.
We wash the beans, fill them with cold water, and leave them overnight (6-8 hours).
After a while, we wash the beans and fill them with clean cold water. We put on the heat and boil until tender. This takes 50-60 minutes.
Wash the meat, dry it with paper towels, and cut into large pieces.
Melt the butter in a frying pan.
Fry the beef in butter for 5-7 minutes, until lightly browned.
Peel the carrots, wash and cut into medium strips.
Wash the pod of hot pepper thoroughly. Peel the celery root, wash, and also cut into medium strips.
Add carrots, celery, and whole hot peppers to the meat. Simmer for 3-4 minutes.
Peel the onion, wash and cut into feathers.
Peel and chop the garlic.
Add the onion to the pan, stir and simmer for another 2 minutes.
Add garlic, salt, and pepper. We mix.
We set to boil water (200 ml). Pour wine and 200 ml of hot water into the pan. Simmer meat with vegetables, covered over low heat for at least 1.5 hours.
Add boiled beans to the meat with vegetables. Stir and simmer for 2-3 minutes.
Pour flour with 50 ml of cool water and mix thoroughly.
Pour the flour mixture into the pan and stir. Simmer the beef with beans, carrots, and celery root for another 2-3 minutes.
We wash the greens, dry them, and chop finely. Serve the beef stew with beans, carrots, and celery root, sprinkled with herbs.
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